Kitchen Operator II

Gilroy Unified School District; Gilroy (CA); On-site; USD 29,000 - 37,000; Full time

Job summary

Gilroy Unified School District operates a Satellite Kitchen II at the District Office in Gilroy, CA. The role supports daily meal preparation for the school community, under supervision, with responsibilities spanning opening/closing, inventory, and serving operations.

The position emphasizes accuracy in records, adherence to sanitation standards, and the ability to coordinate with the Food Service Supervisor to meet program needs.

Qualifications

• Basic principles of quantity food preparation, serving and storage.
• Sanitation and safety procedures for institutional food service.
• Safe use and operation of food prep and serving equipment.

Responsibilities

• Open and close satellite kitchen and ensure appliances work.
• Maintain production logs and records of meals served.
• Keep facility clean and maintain inventory of supplies.
• Coordinate supply and food needs with supervisor promptly.
• Set up serving area for students and staff.
• Inventory and rotate stock to ensure freshness.
• Prepare and deliver lunches for serving, ensure proper temperatures.
• Sell lunch tickets and report daily lunch counts.

Skills

Food prep knowledge

Sanitation knowledge

Equipment operation

Math calculations

Record keeping

Communication

Supervision

Job description

Kitchen Operator II

Gilroy Unified School District District Office - Gilroy, California Open in Google Maps

This job is also posted in Gilroy Unified School District

Job Details

Starting Date: Immediately

Job Description

Job Description : Satellite Kitchen Operator II

ELOP Program

Work Year: 10 months (traditonal School Calendar)

Hours: 9am- 5:30 daily

(Schedule may be adjusted to meet progam needs)

Salary Information: Range 18

Basic Functions: To prepare a large quantity and wide variety of convenience menu items and fresh foods for the day-to- day operations of a satellite kitchen facility at the assigned school site. Employees in this classification receive general to indirect supervision from the assigned Food Service Supervisor and within a framework of standard policies and procedures. Employees in this classification may oversee and coordinate the work of others. This job class is responsible for providing specialized technical functions and/or lead work to other food service employees and functions quite independently.

Typical Duties

• Opens and closes satellite kitchen; checking all appliances and equipment to ensure proper working conditions are met
• Maintains and prepares records related to assigned satellite food program, including selling and recording meals served
• Maintains daily production log
• Keeps facility clean and orderly; maintaining adequate inventory of all necessary supplies
• Communicates supply and food needs to supervising Food Service Supervisor in a timely manner
• Sets up clean, orderly and attractive food service area for the serving of all foods to both students and staff
• Keeps accurate inventory of all supplies and foods and maintaining adequate supplies with appropriate rotation of stock
• Prepares bank deposit for monies collected; bundling bills, rolling coins, stamping checks, and filling out deposit slips
• Reviews applications for fee/reduced meal program, checking accuracy and completeness of information and determining eligibility within well established guidelines
• Prepares and delivers lunches for serving; keeping hot foods hot/cold foods cold; dishing up individual portions of fruits and salads, etc.
• Sells lunch tickets and calls in daily lunch count to assigned main kitchen facility and upon arrival of foods sets up serving and appropriate storage of foods
• Ability to prepare a variety of convenience menu items according to appropriate preparation instructions
• Ability to prepare a variety of foods as assigned and ability to adapt in an emergency situation within the assigned established policies and procedures

Employment Standards

• Knowledge of the basic principles and methods of quantity food preparation, serving and storage
• Knowledge of proper sanitation and safety procedures associated with institutional food service functions
• Knowledge of the safe use and operation of food preparation and serving equipment and related utensils
• Ability to understand and follow both oral and written instructions
• Ability to perform routine mathematical calculations accurately
• Ability to make change accurately
• Ability to safely and effectively operate food preparation and serving equipment
• Ability to prepare, serve and package food items as assigned
• Ability to maintain accurate records
• Ability to meet the physical requirements necessary to safely and effectively perform assigned duties
• Ability to direct the work of student helpers and assigned personnel
• Ability to establish and maintain effective work relationships with those contacted in the performance of required duties
• Ability to obtain and maintain Food Safety Certification

Minimum Qualifications

• Skill to prepare large quantities of foods
• Skill to understand and follow directions in an independent manner
• Skill to read and write at a sufficient level to perform required duties successfully
• Skill to maintain records and prepare routine reports
• Skill to perform basic mathematical computations accurately
• Skill to perform and maintain assigned food service equipment and appliances in a safe and sanitary manner

Job Description : Satellite Kitchen Operator II

Basic Functions: To prepare a large quantity and wide variety of convenience menu items and fresh foods for the day-to- day operations of a satellite kitchen facility at the assigned school site. Employees in this classification receive general to indirect supervision from the assigned Food Service Supervisor and within a framework of standard policies and procedures. Employees in this classification may oversee and coordinate the work of others. This job class is responsible for providing specialized technical functions and/or lead work to other food service employees and functions quite independently.

Typical Duties

• Opens and closes satellite kitchen; checking all appliances and equipment to ensure proper working conditions are met
• Maintains and prepares records related to assigned satellite food program, including selling and recording meals served
• Maintains daily production log
• Keeps facility clean and orderly; maintaining adequate inventory of all necessary supplies
• Communicates supply and food needs to supervising Food Service Supervisor in a timely manner
• Sets up clean, orderly and attractive food service area for the serving of all foods to both students and staff
• Keeps accurate inventory of all supplies and foods and maintaining adequate supplies with appropriate rotation of stock
• Prepares bank deposit for monies collected; bundling bills, rolling coins, stamping checks, and filling out deposit slips
• Reviews applications for fee/reduced meal program, checking accuracy and completeness of information and determining eligibility within well established guidelines
• Prepares and delivers lunches for serving; keeping hot foods hot/cold foods cold; dishing up individual portions of fruits and salads, etc.
• Sells lunch tickets and calls in daily lunch count to assigned main kitchen facility and upon arrival of foods sets up serving and appropriate storage of foods
• Ability to prepare a variety of convenience menu items according to appropriate preparation instructions
• Ability to prepare a variety of foods as assigned and ability to adapt in an emergency situation within the assigned established policies and procedures

Employment Standards

• Knowledge of the basic principles and methods of quantity food preparation, serving and storage
• Knowledge of proper sanitation and safety procedures associated with institutional food service functions
• Knowledge of the safe use and operation of food preparation and serving equipment and related utensils
• Ability to understand and follow both oral and written instructions
• Ability to perform routine mathematical calculations accurately
• Ability to make change accurately
• Ability to safely and effectively operate food preparation and serving equipment
• Ability to prepare, serve and package food items as assigned
• Ability to maintain accurate records
• Ability to meet the physical requirements necessary to safely and effectively perform assigned duties
• Ability to direct the work of student helpers and assigned personnel
• Ability to establish and maintain effective work relationships with those contacted in the performance of required duties
• Ability to obtain and maintain Food Safety Certification

Minimum Qualifications

• Skill to prepare large quantities of foods
• Skill to understand and follow directions in an independent manner
• Skill to read and write at a sufficient level to perform required duties successfully
• Skill to maintain records and prepare routine reports
• Skill to perform basic mathematical computations accurately
• Skill to perform and maintain assigned food service equipment and appliances in a safe and sanitary manner

Position Type: Full-Time
Salary: $21.05 to $26.95 Per Hour

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Lee Anne Vallejos , Supervisor, Human Resources
• District Office
• Phone: [phone]
• Email: [e-mail]